Stay Tuned for July's Virtual Supper Club
by Cindi Sutter, Founder & Editor Spirited Table® - content provided by Laura Frerichs, Loon Organics Farm
I’m so happy so many of you have embraced the quantity of recipes and tips within our Virtual Supper Club offerings! Woohoo! For you newbies, our favorite yummy recipes, tabletop tips, and flower offerings are just the tip of what we share. If you want a head start into our Supper Club recipes, here’s a new one from Loon Organics Farm.
Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
This salad is really the only way I want to eat napa cabbage now (other than in kimchi!). The recipe came to us via our work share Jenn. I’ve roasted my sweet potatoes in the oven until they are soft and that works instead of grilling. The dressing you can make up in a jar and toss on your salad just before serving. We eat the dressing on other green salads too! Highly recommend!
Ingredients
3 medium sweet potatoes (2 lbs)
5 Tablespoons olive oil, divided
¾ tsp mineral salt or kosher salt, divided
½ tsp black pepper, divided
¼ c. fresh lime juice
2 Tablespoons water
2 teaspoons honey
Dash of hot sauce (optional)
1 jalapeno pepper, seeded and minced
3 cups shredded Napa cabbage
1 cup thinly sliced red onion
⅓ cup pepitas (raw or toasted)
¼ cup chopped green onions (or garlic scapes)
¼ cup chopped fresh cilantro
Instructions
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Peel sweet potatoes, and cut lengthwise into ½ inch thick slices. Combine 1 Tablespoon oil, ¼ tsp salt, and ¼ tsp pepper and brush both sides of potatoes
Place potatoes on grill rack over unheated side; close lid. Cook 12 min on each side or until tender. Move potatoes to heated side; grill 2 min on each side or until charred.
Combine ¼ c. oil, ½ tsp salt, ¼ tsp black pepper, juice, and next 4 ingredients (through jalapeno) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage and remaining ingredients to bowl; toss.
Cook’s Note-Serves 6. Adapted from Cooking Light Magazine 2012.
